Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, celery, and carrots. Sauté the vegetables for 6-7 minutes until the onions become translucent and the carrots start to soften.

Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for another 1-2 minutes until the garlic and seasonings are fragrant.

Add the chopped green beans, kidney beans, diced tomatoes with their juice, vegetable broth, and bay leaves. Mix everything to combine.

Bring the soup to a boil, then reduce the heat to a simmer for 12-15 minutes until the green beans and other veggies are tender.

Add the small pasta (we used orzo) to the simmering soup and cook according to the package instructions, typically about 8-10 minutes, until the pasta is al dente. It should still have a little bite to it since it will continue to cook in the hot soup.

Remove the bay leaves, then taste and season the soup with salt and pepper to your liking. Serve your vegan minestrone soup immediately while hot with garnishes like vegan Parmesan, fresh herbs, or a drizzle of olive oil and a side of bread. Happy eating!